Learn How To Find Farms In Your Area With Advocate Jillian Childs

Succumb to a taste revelation with us, as we indulge in the standout dishes of Jeff, whose chocolate-rubbed chicharron-crusted pork belly taco sends our taste buds into overdrive. We're not just feasting on culinary delights; we're also dishing out a hearty serving of appreciation for Florida's farm-to-table pioneers. Agricultural advocate Jillian Childs, founder of Florida Farm Finder, joins our table to share her passion and innovation in connecting consumers with the freshest local produce. Revel in the insights of this episode where we celebrate the impact of farm-fresh ingredients on our dining experience and the community bonds they forge.

Tread into the heart of Florida's agricultural scene with us, as we navigate the complex relationship between farmers, chefs, and you—the consumer. This episode peels back the layers of misconceptions and logistical challenges within the farm-to-table movement, while highlighting the signi

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Transcript

Speaker 1: 1:04

Hello Food Fam. This is the Walk and Talk podcast where you'll find the perfect blend of food fun and cooking knowledge. I'm your host, carl Fidini. Welcome to the number one food podcast in the country. We're recording on site at Ibis Images Studios, where food photography comes alive and I get to eat it. First things first. Last week, walk and Talk contributor Amy Drew Thompson hung out with us at the studio and we discussed the Orlando Foodie Awards plus an article that she wrote for the Orlando Sentinel and that was about an up and coming eatery called Over the Border, dakarilla.

Speaker 1: 1:45

If you're into the Orlando food scene and tacos, go back and have a listen. Okay, so what is a pork belly's favorite cuisine? Yeah, that's right, swine dining, baby. If you didn't know, on podcast production day, jeff cooks up four dishes and John photographs them and then I eat. It's perfect. After that we record a Walk and Talk podcast episode, which we're doing right now. So one of the dishes today is a chocolate rubbed chicharron and crusted pork belly taco. Wait until you see this dish. Thank you Peninsula Food Service for supplying the proteins for today's production.

Speaker 1: 2:30

Chefs in the central Florida area, peninsula is the largest distributor of Creekstone Farms beef in the southeast United States. You know what? Not only that, butcher staff 25, they're there for you. They're there to help solve your kitchen inconsistencies. Check out their dry age program too. Our guest this week is agricultural advocate and founder of Florida Farm Finder, jillian Childs. She is doing great things for the farming community which affects us all. Stay tuned, it's going to be a banger, jeff. Pop the clutch and slam it to pre-ship baby. Get to the dish. Explanation what you didn't tell, which was your favorite.

Speaker 2: 3:13

Pineapple, that one, the last one, right, the al pastor yeah, john, pork belly, the pork belly. Yeah, you like the picture of it too. So, yeah, this is the last week since Amy Drew came up and she was talking about it. She kind of put it in the mindset. So I decided to do pork belly, pork shoulder, carne asada using flank steak, and then we did more like chicken and everything was authentic. That's what I wanted. To make sure I kept it authentic.

Speaker 2: 3:44

When I make my molday, there's about 27 ingredients and one of the things I really pride myself on doing is getting chocolate and actually fermenting my own chocolate itself. So it has. I have the ability to manipulate the chocolate to what I want as far as the flavor profile goes. And then it sat there. I marinated it for 24 hours. The al pastor marinated it for 24 hours without the pineapple in it, because, as most of you know, if you don't know, pineapple and papayas are a natural meat tenderizer and if you put that in and it goes too long, you have what's called mush or like mushad. It's really the texture. It doesn't go well, really well. So I kind of held that back. But when I cook the pork, you in the traditional way you put the top and the bottom of the pineapple and then skewers and then you fill in the meat as a sliced.

Speaker 2: 4:32

What I did was I just took the whole shoulder and then encased it with that. Yeah, I'm doing it with my hands and I'm not going to hit the which I'm called. Don't. Don't worry, not like last week, but it really goes well with it is all the accoutrements that go along with it the strawberry, the pickled strawberries, the, the coleslaw. That I did two ways we did a key lime one, we did a charred one. So I actually took the whole cabbage and I actually threw it on the charcoal, so in the firebox, and what happens is the outside leaves char but the inside encapsulates it and it steams the entire cabbage where, loosens it up and cooks as steams. So you just peel off those couple top layers. They were fantastic. It's going to give me another idea for some stuff in the future for when we're doing things. But the thing where I really went abstract is I researched online pineapple glass sliced thin pineapple and you dehydrate that and I use that as the actual taco shell.

Speaker 1: 5:35

You know, someone somewhere out there in social media land is going to say uh, what is that fried?

Speaker 2: 5:42

Right, yeah, Dehydrated. So it really once you add the stuff to it. It's not like purposes for a restaurant setting because it's going to go really mush really quick, because it's going to rehydrate, as John pointed out. But it's such an what I was thinking of doing it. If I was going to do it in a restaurant setting, brulee it so it has that layer of sugar and then you caramelize it so that it actually hardens up and that I think would work. I'm going to try that out. But I think my favorite today was the mole chicken. Just love the whole chichurrons or the chicken skin that we dehydrated that as well with the layers of, and the strawberries kind of took over.

Speaker 1: 6:18

I mean, look, I went with the pineapple Okay, because it was different, very, very different. So I enjoyed that it was so close with the pork belly, though I mean, I would probably order pork belly 19 out of 20 times, but I'm glad that we experienced that, because I thought it was fantastic.

Speaker 2: 6:39

Well, that's sweet water coffee. That's what I use. The sweet water espresso that they sent me, not espresso, espresso, espresso. So I did that on top of the chocolate. So I make my own again, I make my own chocolate rub and then I threw the coffee on top. I think you've made Tina proud. I can't wait until she sees the photographs, because that bark I mean, that was like Dino bark.

Speaker 1: 7:01

And when we're talking, bark, explain to the audience, who may not know what you're talking about.

Speaker 2: 7:05

And when you're talking about barbecue and you're doing a rub, that rub, the outside layer, the molard reaction, that's the crust that's developed, that's bark. When you have that with that smoke ring like the one you're talking about, the pineapple that, al pastor, it looks it's I can't wait for people to sit and be like is that raw? Because it's red and it has that bright red like hue to that smoke ring and that's what we're looking for when you do barbecue.

Speaker 1: 7:32

Well, as usual, I'm happy, it's a happy day for me. And again, happy weight. It's weight, it's happy weight, it's smiles. It's the pound sign with a smile. Well here's the one thing, the pecan.

Speaker 2: 7:44

Crumble. Yes, there goes, john All right.

Speaker 1: 7:49

So let me just actually I want to, I want to recast my vote, I want to bag of that All right so everything else. I just you know I love tacos, but you know what I will. I will choose that, that 100,. Explain what it is. It's what you do.

Speaker 2: 8:03

Just basically you would think about when you're doing like a strudel or strudel on top of something. All it was was flour, butter, sugar, sugar, brown sugar and granulated sugar To doubt salt and I use smoked salt and pecans. So I chopped them up and then I whipped that in and then I chopped like as it was going and then I put more in and folded it in so I have some crunch to it, and then all I did was pick it off until it got nice and crispy and it melted like a cookie, and then you just break that apart and put it on top of the pork belly.

Speaker 1: 8:34

I don't know what to say. I mean, I mean to me I can the texture and the flavors. That's my kind of like sweet right there. That's a jam. Yeah, I mean I do love chocolate, but that okay, wait. But time out as you're talking, so back in, remember back way back when, like 87, 85, toaster strudel, oh yeah, okay, can we make that with like bacon inside.

Speaker 2: 8:55

Oh yeah.

Speaker 1: 8:55

Yeah, let's do that.

Speaker 2: 8:56

That's easy. Well, can we get back in our remix, Because I'd love to do the Salisbury steak yeah yeah, hungry, man, yeah, hey, listen somebody asked me if I was going to do the remember the cherry pie in that Hungry man.

Speaker 1: 9:09

John does. I didn't like it. I never like.

Speaker 2: 9:11

I hated that I never ate it because it tasted so good. It wasn't good Manufactured. Yes, that was something. So somebody challenged me like hey, you're going to add that cherry pie in there.

Speaker 1: 9:18

And I'm like oh, okay, are we so, as a group here, we're going back to remix, right, yeah, we're going to jump back into a rewind, okay, well, we do have that thing on the sixth and seventh of March but no, we can add like the flavor profile for that, if you need to.

Speaker 2: 9:38

Yeah, he's thinking maybe, I don't know, snowed blueberry cobbler, listen, he's going to go wrong with that.

Speaker 1: 9:44

It's blueberry season, yeah, okay.

Speaker 2: 9:46

Yeah, especially because you know we had the birthday girl here, so I had to make sure, stop it.

Speaker 1: 9:50

I was going to do that man. You're always trying to like, jump in in front of me. Man, I tell you what somebody's got to do it. It's like you're a bus and I'm just walking out into the street. You know what I mean. Yeah, like Jerome Benes, you know what I'm saying, except not, no, no, all right. So, uh, happy birthday, jillian.

Speaker 3: 10:09

Thank you so much for having me, guys. This is amazing.

Speaker 1: 10:12

Yes, Welcome to the program. And uh, first of all, it is your birthday. It is yeah and uh, you got to have birthday tacos.

Speaker 3: 10:20

I did. I am thrilled. I don't know how that came together. I don't know whether you guys knew that was my favorite food or what, but I was so excited to see that post this morning.

Speaker 2: 10:30

Here it comes, what oh?

Speaker 1: 10:31

who told you? Who do you know? It was meant to be the moons. They're aligned the stars. No, it's good. Um, all right, so welcome to the program. All right, so you, you're doing some really really cool stuff and and we got to meet in person at our farmer's crevable dinner event.

Speaker 2: 10:48

Absolutely.

Speaker 1: 10:49

And, uh, you had a lot to say, which was wonderful. Thank you Well and I and I cause I didn't know all of that I know you, uh, Jeffrey, and you had been talking, uh communicating for quite a while and uh, and I know that he's posting a lot of you know questions and stuff we're doing here on your platform and which is pretty amazing.

Speaker 3: 11:11

You have what 60,000, uh in the group right now we're looking about, we'll probably be at 70 by the end of the month.

Speaker 1: 11:16

Yeah, yeah, that's phenomenal. Good for you, 70,000. So 70,000. I just want to make sure specifically 70,000. Yeah, not 70,. Like you'll be there soon at 70, like years old.

Speaker 3: 11:26

Yeah, yeah, yeah. All my friends Right.

Speaker 1: 11:29

Yeah, so I think that's fantastic. Can you, can you take maybe 30 seconds um and explain who you are, where you came from and how you you got into uh, putting this together?

Speaker 3: 11:42

Sure, absolutely so. Florida Farm Finder originally was a small Facebook group that I created for my friends to link people up with local produce, because when everything went sideways in 2020 and the grocery stores shut down, there were farmers tilling crops under and there were people standing in food bank lines all at the same time and I was seeing those posts concurrently on Facebook and I was just shocked that we had such a disconnect between our food system and our consumers. And, um, so you know all of these. As they started to figure out how to move all that product, a lot of it was distributed through a box or a produce box system and people were popping up all over the place with produce stands everywhere. And I was like, okay, you know, let's get my friends in on that, we'll put all that information into a group. And I was just like, okay, you know, polk County base, lakeland base, something like that.

Speaker 3: 12:33

And then we started to expand and bring more farmers in, because I'd been part of the homesteading community for a while at that point and I was also an admin for another large group that was purely homestead based and it just grew and grew. And now we are statewide. We have we're approaching 70,000 members. We have farmers that are active within the community. We are mostly consumer based, so people come in looking for food, but it also gives small producers the chance to get their name out there on a scale that they don't usually see on social media close to home. So it's we're like a funnel and a voice box all at the same time. It's an incredible resource.

Speaker 1: 13:17

Yeah, I remember back in 2020, I was in produce at the time, distribution right and I recall having a full warehouse and I also recall the the you know pickup trucks on the side of the road just trying to sell mountains of product random stuff from cucumbers to you know everything just all off of the back of their trucks, and I saw so much waste and you know we were wasting everything. We couldn't distribute it anywhere. Yep, the restaurants had already shut down and everything and it was just a mess and Anyway, good I'm, it's a blessing that you folks like you do these sorts of things. So kudos there. Yeah, and you know, so the the Facebook page, you're getting a lot of activity too. So you got 70,000 members and that's. That's pretty, pretty amazing, but you also have a pretty, pretty high rate of activity.

Speaker 3: 14:13

Yes, right, Our engagement is huge. We we benefit in both directions because we have farmers come and bring new product in or a new page that pops up, whether they've got animals that they want to move or food product that they want to move. We also have consumers coming saying, hey, I'm looking for this in my county or I'm looking for this. Or we get tourists who are from out of state and they're like, hey, I'm traveling to Florida next week. Where can I go if I want to get local? That was something I never anticipated.

Speaker 3: 14:42

We get market owners who are looking for new product to fill up their, fill up their shelves with different things, or they they lose a producer and they need to fill that gap. So they come to us and they pull in, you know, all sorts of new customers, which is great, and then they find producers to get connected with at the same time. So it's just, you know, it's like a big cycle that the constant engagement we get. I call them ISO, but ISO in search of posts. Every day, new posts, probably anywhere from 30 to 120 in a day, just people looking for food that is amazing, do you find it?

Speaker 1: 15:20

How often are you getting direct messages?

Speaker 3: 15:23

Not as much. Thankfully the group kind of funnels that. So it's more of a hive mind than me constantly answering questions. But I do my business page, florida farm finder, I also constantly respond to those kinds of requests. But it's not as much Thankfully, the group kind of handles that for me.

Speaker 1: 15:40

What plans or what sort of plans do you have to increase the advocacy effort like how do you, how do you expand from where you are right now? What do you have something coming up, you have anything in the works huge.

Speaker 3: 15:53

Yeah, actually, my excuse me, my LLC was recently dissolved, but that is only because we are looking to become a nonprofit this year and I'm looking to switch into that gear so that I can take advantage of promotional grants and and money sources outside sources, bigger partnerships with other large producers and groups like the, let's say, the.

Speaker 3: 16:19

Walk and talk podcast like the walk and talk podcast, yes, but also other advocate industries and that sort of thing. So being able to connect to those resources and Take be a part of that. I'm looking to expand and do more farm tours and actually get out and meet the producers and show people more of that content. This year we have more events every year. I don't know if you guys are familiar with our meet Florida meet event, but we do an annual event where we bring people in from all over the state where you can come in and Order a cooler full of beef, which is something that people don't always get to take advantage of here in Florida. It's definitely not on the menu when you move here, and so we like to bring that experience to people and we're looking to build out our event schedule. We've got a lot going on. It's it's growing way too fast.

Speaker 2: 17:06

It was funny she mentioned the meat when we, when I went on to that Page to find out about farmers and doing an event the last time I did it was 67 responses for me and the last response was I have emu I Was like I'm sorry, what? So I thought that was just let's do it right, yeah, absolutely.

Speaker 2: 18:09

So I mean, there's things out there that and that's one of the things I love about her page Is that it's introducing people to a revenue stream that they never knew of a side note, and I think I don't know if you sent it to me too, but I had seen it prior.

Speaker 1: 18:19

But culinary gangsters, you know. Yeah, okay, so it's a cool page there was. There was a picture of this dish with the alligator arm in it.

Speaker 2: 18:28

Yeah, I got it sent to me.

Speaker 1: 18:29

Yeah, I don't know if it was. Maybe you were pooch or something.

Speaker 2: 18:31

I said yeah, I think it was pooch. It was like name the dish, I'm like no, but it was literally just a gator arm, like yeah, it was.

Speaker 1: 18:39

I think it was more of a gag picture. I don't know idea, bro, it's not me, but I'm all for it. Let's, let's, let's go, you know let's make it happen.

Speaker 2: 18:47

Yeah, no, I mean, and that's that's the thing I mean. There's as long as we're utilizing the product, I don't care right, no tail, absolutely.

Speaker 1: 18:54

Yeah that's exactly. Have you had any difficulties with with your messaging, or with with folks understanding what it is that you do?

Speaker 3: 19:03

Yeah, it's been kind of an interesting battle finding my way because I, you know, I grew up with more of a childlike innocence around agriculture. I grew up on nine acres in upstate New York so we raised chickens and we grew our own crops and we fed our own family. And then I moved to Palm Beach County, which has an amazing agricultural history, west of the city but there's really not much within city limits. So I became a beach rat and I didn't take advantage of FFA or 4h. I didn't get kind of moved into those pipelines so I don't have those kinds of industry connections. So farmers are kind of a naturally suspicious kind of person, so they don't always look at somebody who's saying, hey, I'm gonna help you and it's free. You know they're not like let's jump on that.

Speaker 1: 19:49

You're from the government exactly.

Speaker 3: 19:50

Oh, I can't. Yes, exactly I. People think I'm some sort of a secret Facebook ninja from the government, but it's, it's helping. I am getting my message out there. And consumers are also a little bit confused as to what exactly we offer, because we have such a huge base and People kind of come in and say, okay, you're gonna get me connected with everything and this is gonna change my life and it's gonna be so easy. But they don't always understand what it takes to switch from regular grocery shopping to shopping farm direct. So they need a little bit more guidance and a little I need a little more patience when it comes to getting that point across. But it's we're blending, you know we're really bringing everybody together, and it's we're all growing at the same pace. I think.

Speaker 2: 20:37

Yeah, I think last week I mentioned Daniel Ramos, who's a chef, and he got out of the kitchens and he started doing his own farming red Splendor farms and he's doing mostly herbs because that's what he can produce on the two acres he's got. One of the things he and I were talking about is the disconnect between the chef, the restaurant and the farmer, because if you're talking about an independent I don't like to say small farmer, I'd rather say independent farmers it's difficult for them to have the logistics from, let's say, mount Air or or Mount Dora, sorry or or the Swank farms, to actually go from where they are in lots of hatchee to, let's say, palm Beach Island, right, you know? And this the problem is a lot of the chefs there they're. I can't get out of my kitchen, right? No, you can. You just have to make the effort to get out of the kitchen. If you really want to do sustainable, you really want to do farm to table, a fork to table, get out of your kitchen, go meet the farmer.

Speaker 3: 21:31

That is where your group is. Yeah, that's absolutely where we struggle the most convincing people to make the drive to meet farmers on their terms when they've been so conditioned to go to Publix five minutes away for the last 30 years or so. It's. It's tough, it's a hard thing to get across, but we're, we're getting there. We're providing more access to those farms and providing more information for the consumer so that they can make those kinds of Decisions and and figure out where they want to go and where they want to invest their time and money. Well, the farmer.

Speaker 2: 21:59

The farm is also difficult too, because they're packing like we had Amy Ye on and she brought us a 50-pound Box of Shanghai Choy. Well, if I'm not a Chinese restaurant and I'm like I want to feature that One, eight, fifty five, fifty pounds of that is like whoa, what am I gonna do with this? So there's also got to be the balance between the farmer and what the needs are from the restaurants to pack, because if you're gonna go to a market, it's a lot difficult to Like stock the market because they have to have year-round 365 days and they wanted certain price where, if you're producing for a chef, they can do that that way.

Speaker 3: 22:32

Well, of course, and a lot of people don't understand that there's a big difference between what you buy at the grocery store and what you get at the Farmers market because of subsidies and cost for inputs and fertilizer at a small scale is much more expensive than someone who's Doing acres and acres of the same product all day long. So a lot of people come into this thinking, oh, it's local, so it's gonna be way cheaper, this is gonna be great. And then they get to the farmers market that I can't do this every week.

Speaker 1: 22:55

Well, aren't there buying co-ops though, where everybody gets together and kind of pools?

Speaker 3: 22:59

Absolutely yeah, and you can benefit from those types of community supported agriculture Operations and buying groups are a huge, a huge benefit. But they again, you still run into the same thing. People kind of think that they're gonna get grapes year-round and they're gonna get strawberries year-round.

Speaker 1: 23:16

Well, that's all of our job in this bit, in this industry to educate. So let me ask you this are we, are we gonna be allowed, are you gonna allow us to connect you with chefs in the areas that you're, you know, promoting in Florida?

Speaker 3: 23:27

Oh, absolutely, send him to me because that's so.

Speaker 1: 23:30

That was one of their. That was a thing that we're doing. We hadn't really had time to execute. There's been so many moving, so many moving parts in our journey here and and. But originally that's one of the things we wanted to do is is take the farm and Take the chef and put them together. You know, because at the end of the day you have and everything comes in a box now or a bag and you know which is fine. We need that. It's a necessity. But what is also a necessity is Support your, your local farm or farmer in Florida. I mean, really don't care where you live, you're really no more than 30, 40 minutes away from some farm somewhere. You know, even if you're in the Dead center of the city, you're not that far from where they're growing stuff.

Speaker 3: 24:18

Absolutely no. There's new. There's new product and new farmers popping up all the time. You know, 2020 was a huge spur for smaller operations becoming a thing and it seems like every day I still find new farms. All the time, people like, oh, jillian, you found every farm in the state. No, there's new operations that pop up every single day that I see it's, it's huge.

Speaker 1: 24:40

What's the? What is the average size, or you know, average size of a, of a farm.

Speaker 3: 24:46

Oh, it really kind of depends. We have, you know, smaller producers who operate under Hi, this is Carl, you're live. Unfortunately, my husband breaks through that. I'm a turn it off.

Speaker 1: 25:00

Oh, I thought it might have been my wife calling you. Sorry honey.

Speaker 3: 25:09

There we go.

Speaker 1: 25:10

Okay, all right, so after that brief intermission. So the average size of a farm is what?

Speaker 3: 25:19

One guy.

Speaker 1: 25:21

But is that like acreage? Like half an acre it could be anything.

Speaker 3: 25:24

It could be somebody growing out of their backyard, it could be somebody who's five, 10, 15, 20 acres. I don't usually think about it in terms of size, because our product, you know, they're going to get you the products going to the market at the same scale either way. It's usually one guy, it's usually one guy and his wife, or one guy and his family. The size of the operation is historically very, very tiny, so it doesn't matter how many acres you farm, it's still going to be just a handful of people, you know. And for me size doesn't really matter. I'm more concerned about connecting with the farmer themselves, rather than how many acres they grow or how much crop they can provide, because when you're going to market and you see it on the shelf, it's all the same, that same little box of product, whether they'd grow 20 acres of it or one acre of it, they're still there and you can still purchase from them.

Speaker 2: 26:15

The difference really gives in the passion to have for raising the either. Whatever the product is like you really like. We talked about it like the pinkies tomatoes, they're gassed. So when you get a vine ripened or ripe tomato from the farmer, you know the difference. I don't know how.

Speaker 1: 26:31

I don't, I get it. I get who would be purchasing a gas tomato. Oh man, when I see, when I go to a restaurant that's higher end or even mediocre middle of the road restaurant and they're using gas tomatoes, it just says so much about that kitchen, their entire ingredient list and ultimately it's going to show on their service Like I just have 0.0 respect for gas tomatoes. They're terrible.

Speaker 3: 27:02

They are and the grocery store tomato debate comes up constantly in group when can I find tomatoes Like my grandmother grew is just a post that I see all of the time.

Speaker 1: 27:12

New Jersey Back in back in 1957. Like something like that.

Speaker 2: 27:16

That's where you're gonna find that's right and that's, but that's the difference. Back then we were farming in the community. We're farming in our own land, in our backyards, and that was the huge difference. When we went to the industrial shopping that we're doing now, they got to fill whatever means they do. Like I told you, when I walked in, I'm like man, I missed the citrus. No, tangerine, juicy crunch. I'm like noble, yeah, they just went out. I went to the public. I'm like hey, guys, I hope we're out.

Speaker 3: 27:42

They're all out. Damn it. Well, that's also the thing you know. You're talking about how many acres that you want to produce upon, and it's. You know, if you've got 20 acres of tomatoes, how are you going to keep them? You have to gas them, you have to keep them chilled. You have to do that If you've got 20 acres of tomatoes. If you've only got one acre of tomatoes, then you're not, you're not, you're going to move that faster?

Speaker 1: 28:03

Yeah, yeah, but there needs to be analysis there. You need to go like you got to grow. I know there are a lot of. It is like voodoo math, right? You know well what's going to be my demand for next year. You know, and then you got to buy your seed and do all their stuff. You know ahead of time to make sure you're prepared for the. I get it, but don't overdo it. You know why. If you're going to, if you're going to grow 20 acres and you're going to, you know have to gas it because you're going to dump you know three quarters of it and don't grow that much. I mean, what do you do? Because gas them because they're not good.

Speaker 3: 28:36

They taste like chlorine yeah.

Speaker 1: 28:38

It's horrible.

Speaker 3: 28:39

And.

Speaker 1: 28:39

I say you know, I don't mean to speak poorly about it, I mean you know they're, they're good for institution, institutional sort of applications.

Speaker 2: 28:45

It is what it is, you know Well that's why probably half the country where population is like I don't like tomatoes. Well, you don't like tomatoes because you don't really know what they taste like.

Speaker 1: 28:53

Right, you know, until you start growing your own food and have that passion for tomatoes or you're going to probably give me crap for this, but like a compari tomato.

Speaker 2: 29:02

They're not that bad.

Speaker 1: 29:03

I love them. I can eat those like an apple.

Speaker 2: 29:05

So I've got. I went to Mary's heirloom seeds. This is out of Texas. She was from Florida.

Speaker 3: 29:10

I know.

Speaker 2: 29:11

Mary, I've got, of course you do. I've got like four different varieties of tomatoes growing. I showed you on the picture. I'm like I don't have a tomato vine, I have a tomato tree. It's like a sequoia the, the, the there's. The stock on it is huge. But I can't wait, cause now they're finally growing. I can't wait to taste the difference, cause when the cucumbers came in tasting a cucumber that you grow yourself, compared to what you get at Publix or Sprouts or wherever you're getting your food from, it doesn't taste like water, it actually tastes like cucumbers.

Speaker 3: 29:40

I was just going to say water, yeah, especially with cucumbers. Yeah, you get the, the flavor, the warmth of it. You get a much more diverse flavor profile from something, especially with the pride that comes along with growing your own it's. It's a huge difference, absolutely.

Speaker 1: 29:53

Are you growing anything yourself these days?

Speaker 3: 29:55

I did, yeah, in our previous location. So I used to live in Winterhaven, a little bit north of here, and I grew a lot of our own food. We raised poultry in the winters, we did meat rabbits for a good long while, and Rabbits we should do that.

Speaker 1: 30:09

We haven't. We haven't done rabbits, wow, house and fuster, yeah, yeah. So you were out by a noble.

Speaker 3: 30:15

Yes, oh yeah.

Speaker 2: 30:16

I was out by acres was nobles. Oh, I forgot 40. 40. Yeah, marvin's is 40.

Speaker 1: 30:23

Yep.

Speaker 2: 30:25

So the big farms I know is like RC Hayden, Paul and then Charlie and then divista. Those are only two big ones I know for tomatoes. Everything else I know is like when I got on, like when I started working with Swank, I didn't realize that we're literally six miles from my home.

Speaker 2: 30:38

Oh yeah, Six miles. And there it was a funny story of being a hotel. Jim comes walking around. He's from the CIA, Colonna Institute of America. He's like, chef, your produce it's hot, it's out on the table. How long has it been on the table? And like just got here. Why is it hot? Because it was just picked at two o'clock in the afternoon.

Speaker 3: 30:56

Right, it wasn't refrigerated.

Speaker 2: 30:57

He's like what I'm like. Yeah, it was picked at two o'clock this afternoon. It just got here at six. You can't get fresh for that.

Speaker 3: 31:05

That's the difference. It wasn't sitting in a cooler for multiple days. You don't have to calculate that into your product. You know your timing, your transportation. It's moving miles rather than hundreds of miles.

Speaker 1: 31:16

You know what was a great farm. Down there was Paradise. Remember that.

Speaker 2: 31:21

No Paradise, I don't know.

Speaker 1: 31:22

What was that? Yeah, what was that? In Miami, I forgot what her name is. It was a terrific farm, maybe 20 acres, and she would have these dinners all the I mean like the chefiest of the chefs, best of the best down south all the dinners at her place and it was amazing. Her property was awesome and she was doing this agro tourism thing like 20 years ago and she would employ people and actually have them live right there on the like. She would give them free, free room and board. It's really cool and I just I wish I remember her name. It was a great outfit. I'm surprised you didn't know. No, shame on you. Shame and a pox. No, I'm kidding. Yeah, I don't know. So how are we going to work together, jillian?

Speaker 3: 32:07

I mean, if you guys have people who are looking for food, I've got this group of people that they can make a post in and they can, you know, get connected with locals in their area so that the food does not have to travel millions of miles. And I should specify, not to, you know, rag on large scale producers, because there are plenty of large scale producers, but our focus primarily is to offer a farm direct product. You know, it's not a. I'm not looking for that middleman and while I'm, you know, go to your local produce stands, get it from them. That's still a less less of a distance. You're not worried about that whole transport and cooling and gassing and ripening.

Speaker 3: 33:24

So if you're looking for we're looking for farm direct product and if that is what you are looking for, then please join Florida farm finder. Small farms are kind of a big deal. Make a post in my group, introduce yourself, tell me what you're looking for and I am happy to send farmers. We can make recommendations. You know, even for the people who don't participate in group, we can still point you in the right direction.

Speaker 2: 33:44

Even the farmers do it, though. The farmers will jump on it and they'll see it and tag people in oh you want that and they know the farmer and they Evan's farm or love farm or cause you. Did you ever meet the farmers that were there at our dinner? Have you ever met them before?

Speaker 3: 33:57

I did not, not, no, unfortunately I don't get out enough to meet everybody, but I've met a couple and I was thrilled to finally meet Vicki and Amy in person, because we'd spend a lot of time on the internet together.

Speaker 1: 34:07

Those two are angels.

Speaker 2: 34:08

They are fantastic. I love both of them. Yeah, and Marvin, you can't. And Marvin, he was amazing. He's such a trip.

Speaker 3: 34:14

He's so great. He's so great. He was so funny. We walked out. You know, luke and I pulled up to the event.

Speaker 2: 34:19

You were late because you had to get you have. You're doing your job. So you're your normal job, my day job right.

Speaker 3: 34:24

And he walked out and guided us in and then I'm like, hey, this guy run, oh, he's the farmer. Oh my God, okay, it's so nice to meet you.

Speaker 1: 34:33

Have you? Do you ever run into situations where you have to remove somebody from the group? A farmer?

Speaker 3: 34:40

Um, occasionally we run into a situation where somebody might be not as welcoming to our consumer base. I frequently encourage people to not make jokes about country and city folk in our group, because that's not the kind of welcoming atmosphere that we run into. So sometimes we run into that kind of stuff where, oh you know, you guys don't know anything about what's going on, and which is true, but we're here to educate. So if I run into somebody who needs to be banned, usually it's just some guy from Nigeria trying to sell something like Taylor Swift tickets, and I don't usually have to. We don't run into a lot of controversy and drama, thankfully.

Speaker 1: 35:17

Can you get me a deal?

Speaker 3: 35:19

I know several people I can direct you to, but you know, at your own risk.

Speaker 2: 35:23

You know, what's funny is that we you were coming on the show today and I was reading reports I have quick reads and stuff and there was one article about farmers and who's buying up farming land. Oh, yes, and it was ironic that that was something that we talked about at the Craveable Dinner.

Speaker 3: 35:39

Yeah, it's a huge deal right now. And who?

Speaker 2: 35:41

is it? Uh? Number one is China, number two it's a billionaire China, uh, in, in in citizen. And then the other one is Canada 31%, 31% of the farmland, and that, to me, is the national security problem to the investment bankers. Yep, investment bankers are buying up the properties and it's making it harder for individuals that want to do that. To me, that's a national security problem.

Speaker 3: 36:02

Absolutely.

Speaker 2: 36:03

We don't know where we're gonna get our food. We have to rely upon another country.

Speaker 1: 36:07

Choose truth be told. You know, everybody should be growing something in their yard. You know, even if it's a small yard, and I'm, you know, shame on me, right, because I don't, but I'd like to, you know, I mean, I'm definitely somebody they'd be.

Speaker 2: 36:20

He's. He's the one on my right, silent John's the one that got me to grow. I know he had those two little. What are those things called the pet, the Right raised beds?

Speaker 1: 36:29

Yeah, raise beds.

Speaker 2: 36:30

Well, no, they were cattle feeders, right, yeah, that's what it was, you know. But yeah, that's what they look like and I'm like what are you? Doing. He's like oh, I'm growing basil, I'm growing it. I'm like well, let me go home and do this. So I have a four foot by six foot, so if I could do it, I.

Speaker 1: 36:45

Don't want to hear that.

Speaker 2: 36:47

Saying if I can do it, you could do it.

Speaker 3: 36:49

Well, but that's the thing if you can't do.

Speaker 2: 36:50

That's not true.

Speaker 3: 36:52

Somebody you know right, yeah, that's true, I got somebody if you don't have you know the guy I know a guy, I.

Speaker 1: 36:59

Got somebody to combine. Who is this person or people?

Speaker 3: 37:04

so it's Honestly. It could be some guy who's trying who grew way too many collards. Honestly, our scale is from zero to a hundred. It could be somebody who grew too many collards and they need to get rid of that crop before it goes bad. It could be a guy whose pig had way too many piglets and they're trying to get rid of a couple so that they don't have any mouth.

Speaker 1: 37:24

Would you call me?

Speaker 2: 37:26

They do a lot of selling to like to other farmers too. Right, like, hey, I've got a Berkshire I need to sell off, or whatever, or they'll do. Who wants to get invested in a half, because I follow it all the time. You want to split shares? Yeah, that's. Yeah, that's awesome.

Speaker 3: 37:39

It could be a rancher who's got you know 800 head, who's looking to. They finally got a butcher date and they are ready to move product and they post in group and they move all their beef.

Speaker 1: 37:49

There's no that's pretty amazing. You know so I come from. You know I was improved, like I said, distribution right on the sales part of that. You know I did some operations, whatever. But the reality is what you just explained is amazing because it's it's direct and it doesn't seem that there's any interference and, and you know the Facebook doesn't like they don't try to block it, they don't.

Speaker 3: 38:14

You don't get like suppressed or some kind of not that I've seen, I've never been you know so called shadow band or anything like that, at least nothing that I can tell. We do kind of skirt around issues when it comes to selling live animals because Facebook is a huge Opponent of selling live animals using their product, which is understandable. But one way we get around that is we have farmers who have actual business pages post that content on their page so they get the credit for the post and then share that information into our group. So that way I don't get the ding, because I don't want the ding. But honestly, if it's a food product, facebook does not seem to give us a lot of issues with it and we make sure that the posts are communicated as such, because that's important.

Speaker 3: 38:58

We're not looking. I don't want to be buried in rescue animals. You know, here's my free chickens. I don't, I don't want that. I want you guys to come and bring food to the table and then, you know, get that out there. We are a farm direct food group focused.

Speaker 1: 39:11

How many admins do you have? 19 admins, yeah.

Speaker 3: 39:15

Wow. Well, I have five admin admins who are at my level and can kick anybody, and then I have several moderators who just constantly watch the group because we have so much engagement and so much content all the time.

Speaker 1: 39:28

That is really really amazing you know, so, obviously, what we do, we're very much tied into social media, but our, our audience isn't necessarily from the social media, right, you know we're, we've got a pretty. You know our stats are pretty, pretty strong. We're doing anywhere from, you know, 20,000 to 50,000 Downloads a week. Wow, which, which in the pop, yeah, what? So, like, if you went to YouTube or something like that and you're like man, that's not so big deal for some of these people, right, but for a podcast, that's tremendous, oh yeah. And so when you're telling me the stuff that you're saying and that's like on on the social media platform itself, which is, for me, like, I don't know, it's some sort of a, it reminds me of quicksand From any television show from like the 70s and 80s. You know, like everything is gonna be quicksand. Well, that's social media for us, you know it's. It takes a lot of effort to get any sort of traction and you always feel like I feel like we're doing cool stuff. What the hell is holding us back?

Speaker 1: 40:32

Right you know so, the fact that you are seeing that sort of momentum and success. A Million blessings to you. Thank you, that's awesome.

Speaker 3: 40:43

Thank you. It's been four years of building that out and originally it was just me posting for a solid year and a half, almost two years. It was just me sharing content from farms into the group and then at some point people were like, oh wow, I can really use this. Okay, she appears to be legitimate, let's go ahead and post. And Now it's. It just doesn't stop. We probably get I like to calculate it by the number of eyeballs. So the number of views on our content right now is between 200, 2.5 to 3 million Eyeballs on our content every year.

Speaker 1: 41:16

That's amazing.

Speaker 2: 41:17

Mm-hmm, it's huge but she's selling a commodity that's wanted you know, that's the. That's the heavy. They're you like when somebody goes, hey, I'm moving here to the area and I'm looking for XYZ, then you literally see 25 responses. That because those farmers are out there linked up to their phone and they could be out in the field and be like I got it, I got you covered, you know. And then they meet other farmers that way too right?

Speaker 3: 41:40

Oh, absolutely yeah, and it was. It's not just farmers selling their product, it's markets looking for product. You know, that's my favorite most unexpected blessing from this entire operation is the collaborations that I see. You know, I'll see somebody be like, hey, I'm looking for XYZ product. And then, you know, three or four weeks later I'll see, you know, xyz product at such-and-such market and this market and that market we're expanding, we're moving into this new county. It's, it's huge, you know, and that was I think.

Speaker 1: 42:09

I think you need to jingle something like you know she does. Yes, it's kind of a big deal.

Speaker 2: 42:13

Dot-com. No, it's kind of a big deal.

Speaker 3: 42:17

It is kind of a big deal.

Speaker 2: 42:18

That's one of her taglines, kind of a big deal yeah.

Speaker 1: 42:21

I'll yeah. So yes, obviously my humorous Dead jokes. Yeah no, wasn't. It was remember the yes. Florida was a farmer, farmers onlycom.

Speaker 2: 42:37

Yeah, we had that conversation. I forgot who it was.

Speaker 1: 42:39

now it's was a Kylie here, but now it's a propo because you have, you know, florida, you know Anyway.

Speaker 2: 42:48

I just want to get mixed up scratch that, okay, okay.

Speaker 1: 42:54

So I'm looking at the website and and we're on the front page, you know from the favorable farmers dinner.

Speaker 2: 43:01

That's it, thanks to her and her site. That's how we were able to put that on.

Speaker 1: 43:05

I know it's seriously Mm-hmm. Yeah, true story.

Speaker 3: 43:08

Yeah, true story, that's a real thing happy birthday again, thank you.

Speaker 1: 43:12

And she mushrooms and peyote no kidding. No, but I'm glad she chose the picture that we're all making the funny faces.

Speaker 3: 43:22

Oh yeah, that's a great picture.

Speaker 1: 43:24

Oh right, yeah, thanks a lot. Of course I'm the only one that I'm, I'm really the only one that made the funny face.

Speaker 2: 43:31

I was too tired. It was the end of the night, I think right wasn't?

Speaker 3: 43:34

it?

Speaker 1: 43:34

Yeah, it really was yeah, you look like you were holding tears in. No, it wasn't bourbon you force yourself to stand up straight.

Speaker 2: 43:45

Yeah, and then the tears.

Speaker 3: 43:46

Yes, exactly I understand that.

Speaker 1: 43:48

so, speaking of website, how do people find you?

Speaker 3: 43:51

Everywhere I am on all forms of social media, you can find me as Florida farm finder on almost everything LinkedIn, facebook, instagram, tick tock. I'm the Florida farm finder. You can find me there. Or Website Florida farm finder calm. Right now I have a really cool thing, since we are at the peak of strawberry season. If you're looking for a you pick close to you, you can come and check out the website and you can search my list of counties. I went through and found every farm that I could. That's offering you pick this season.

Speaker 1: 44:20

So you're doing all the, you're doing all your own analysis and I Limit myself when it comes to lists.

Speaker 3: 44:26

Everybody loves lists and spreadsheets, but I don't want to be responsible for the data involved, so in this case, I took a quick scroll through all of my available information and made a list of the strawberry producers that are offering you picked this year, and that was a one-time only offer.

Speaker 1: 44:43

Interesting, interesting and and are you? Are you doing you like? What are you doing other than the? Not that it's, I'm not diluting it. You have the, the group. How and what else are you doing with the group? How are you? How are you getting?

Speaker 3: 44:59

right now I'm just building honestly, I'm just connecting people with people and I'm looking forward to more events. Obviously, events are a huge thing for you notice, she looked at us I write.

Speaker 1: 45:11

There was a direct, like the little red, like laser, laser.

Speaker 2: 45:15

Yeah.

Speaker 3: 45:16

I don't know, guys, what are we doing?

Speaker 2: 45:19

Did you hear about this fog group farmers? Are you going to that?

Speaker 3: 45:24

meeting on, I think the one of the First.

Speaker 2: 45:27

Lana or yep.

Speaker 3: 45:28

I'm friends with Lana. Well, be they'll be that we have a meeting on Monday. I'm gonna be there for the virtual meeting, hmm.

Speaker 2: 45:33

Yeah, they were mentioning they're gonna be in eight sometime in April and they wanted to do a farm dinner.

Speaker 3: 45:38

Oh, yeah, oh.

Speaker 2: 45:40

There you go. Yeah, wink, wink Got some.

Speaker 1: 45:46

Counter fell off the back of the truck. No, it's only kidding. Yeah, man, that sounds cool. Well, that's you know. We got to have some off-air Convo absolutely yeah, yeah, let's do it.

Speaker 2: 45:58

Okay, I mean, what better way to put people together than having a dinner with the farmers?

Speaker 3: 46:02

there.

Speaker 2: 46:02

And I was what was great because they were so active at what you know you like.

Speaker 1: 46:06

We had that mixer, remember. We did make sure of a Salimar yeah. Yeah, okay, so what we need to do is have another mixer just to find all the farmers.

Speaker 2: 46:14

We got to get a lot of actor and you're gonna have it early because you got a bed like it what like Marvin goes to bed at six and gets up at two, but I saw why, sorry.

Speaker 1: 46:22

I'm on the same schedule. We can work that out, no, but so listen, hear me out, hear me out. We can actually do this by region, you know. So we'll do a mixer, but let's do a mixer for the, you know, central Florida area. We'll do a mixer for the Northeast, the South, southwest, whatever we can, we can, we can actually put a schedule of mixers on. I Actually, as I'm taught, and I don't want to spill all the beans that I that I'm seeing like I'm that meme right now, with all the math Formulas, like, just so you're the same, the matrix.

Speaker 2: 46:52

Yeah, yeah, yeah. Yeah, that's my gears and smoke.

Speaker 1: 46:55

Yeah, no, it's definitely. It's definitely Unoiled pistons. Yeah, for sure it's grinding. Yeah, there's a lot of grinding. I have some good ideas. We're gonna talk off air, so does we?

Speaker 3: 47:06

yeah, yeah that's my favorite part about this, though I kind of fell into this gig I was not into. I mean, I was just gonna start a group to connect people with produce in Paul Kelly and now, here I am.

Speaker 1: 47:15

Hello these See what we're doing here I know I fell into it.

Speaker 3: 47:20

So, anything that comes my way. I am open to and willing to explore, and that's probably been my favorite part.

Speaker 1: 47:25

So this is, this is a labor of love. Are you finding a way to to you know? Monetize make a little. Yeah, I don't like hate the word monetize. I know it's so it's such a cringe word to me. I have a day job.

Speaker 3: 47:37

You know I pay my bills, I'm not too worried about it. I do have a very dedicated patreon following that supports what we do and Helps keep my internet bills to a minimum and help support my website costs.

Speaker 1: 47:49

People see, hold on. Oh yeah, people see what we're doing and everybody's like, wow, I wanted to be, I want to be you guys. And I'm like, no, no, no, no, I want to be her Patreon. Good for you, man.

Speaker 3: 48:03

Yeah, yeah. Well, I mean I didn't want to pay the website fee every month, but I need the website to keep the information updated and it helps hey by the way, fiona, thank you for the coffee every month.

Speaker 2: 48:14

Thank you.

Speaker 1: 48:15

There's a one one. Yeah, it's amazing. We do have a lot of activity right, and when it comes down to it, I guess they look at John and they're like they don't need our three bucks.

Speaker 3: 48:27

You know that's it.

Speaker 1: 48:28

That's how that works.

Speaker 3: 48:29

I don't know, but that's also something you know I get the most of my financial support is from farmers who directly benefit. I will be a hundred percent honest with you there. A lot of my patreons are farmers who have said, oh my god, this really does a thing. Thank you so much. Here you go, you know, five ten, ten dollars a month. That's awesome consumers not so much, but they benefit a little less, I would like to say, I guess, from the, from the organization.

Speaker 2: 48:55

Stingy consumers. Disagree because I think if, if, once they taste the food and the difference, what they're getting from the farmer, then the shopping center. They can taste the difference. And I think they should actually, you know, throw, like you know, we talked about depletion, about all that. They should throw something towards you because you're the conduit, right, that's right. They're giving it to them.

Speaker 3: 49:18

So they take advantage of it. Yeah, I want their dollars to go to the farmers yeah, and that's, that's the but.

Speaker 2: 49:23

Again, that's getting back to you round about way. It's the farmer giving it back to you exactly.

Speaker 3: 49:28

It comes back to me eventually and honestly. You know people sharing the content and engaging in the group and participating and not causing drama. That's, that's enough for me. I do have a handful of very, very dedicated consumers who have supported me since the very beginning. Shout out to my good friend, lisa, who has been my eldest patreon for forever, and you know there's a couple of people in there who have supported me and show up to my events. But you know it's.

Speaker 1: 49:52

We're just trying to you talking about Lisa G?

Speaker 3: 49:55

That's her Look at the website.

Speaker 1: 49:57

She's right there.

Speaker 3: 49:58

Lisa.

Speaker 1: 50:00

Hey, wait a minute. Huh, lisa, it's a special. Lisa G, it's a special shout out from the walk and talk podcast and cast of this podcast. You're doing a great job.

Speaker 3: 50:11

She really is. Yeah, every time. Every time I feel like, oh, I don't want to do this anymore. I'm like, but, but Lisa would be so sad.

Speaker 2: 50:18

I think we need to kind of pick the brains of the chefs out there and be like how do they get involved in it? And simple, just join your group and figure it out. It's just that simple, it seems. Yeah.

Speaker 1: 50:26

It seems like there's, there's already a platform. There's, it's there already. You plug in your uh zip code or whatever.

Speaker 2: 50:34

You don't even need to. You can be like I'm a chef at xyz and I want to know the farms and guess what the farmers themselves will be like? Ding, ding, ding, ding, ding, and they'll. They'll answer you right then.

Speaker 3: 50:43

And there where they deliver database, yeah, it's also a database, because you got there's a search button at the top of the facebook app and you can type in your county and everything that I found from the last four years shows up. You can hit most recent so that you can look at local stuff. That's, you know, within the last couple of months or so. But I mean it's, it's not just you know. A lot of people come in, they search for stuff and then they walk away from it. You know, and and a lot of people come in, they search for stuff, they engage, they meet their farmer, they learn about it, they follow the pages closest to them, and then I become irrelevant, but they still want to be a part of the conversation and they want to see more people coming in, you know. So it's, it's a huge, it is a platform, absolutely, but it's more of a. It's a community. We are building community around farm direct food in florida.

Speaker 1: 51:28

That's what we're doing well, I am Very happy that we got to meet number one, number two, glad you came out here Absolutely, we got to spend your birthday together, happy birthday.

Speaker 3: 51:39

Thank you, yes, um tacos birthday, tacos.

Speaker 1: 51:43

Yeah, and I, you know, it seemed to me that, uh, you know, my, my swine.

Speaker 2: 51:51

No, didn't work. No, no, that was a total dad joke. That was an awesome, awesome. You know what? If you guys are listening to this, comment to him. When he posts this on the social media, tell him if he liked it or not.

Speaker 1: 52:02

That's pork belly's favorite cuisine, swine dining. Come on, man, that's, this is. This is like, uh, this is comedic gold. How about belly rubs? I mean, I'm laying my back, all right. So, um, peninsula food service. Thanks again for providing the meats for this production, yone. We love you, john, you jeff, until next time Next week, next week, hey guys, check us out on the, on the handles, all the uh, the instagrams and the facebooks and the linkedins. Chefs Talk to us. Yeah, john's giving me the thing. Hey, we are Out.